Tasty Tuesday: Skillet Basil Cream Chicken
Here is a tasty chicken dish for Skillet Basil Cream Chicken. The recipe recommends serving it over pasta or rice. I prefer serving it with vegetables to make it healthier.
- ¼ Cup Milk
- ¼ Cup Dry Bread Crumbs
- 1 Lb Boneless Skinless Chicken Breasts
- 3 Tbsp Butter
- ½ Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 Can (4 Oz) Pimentos
- 1 Can Diced Tomatoes
- ¼ Cup Basil, Minced
- ½ Cup Parmesan, Grated
- 2 Tbsp Boursin Cheese
- Pepper, to Taste
Heat Skillet over Medium High Heat. Put the Milk in a Bowl and the Bread Crumbs in a Separate Bowl.
Dip the Chicken in the Milk and Coat with Crumbs.
Place the Chicken in the Skillet with ½ the Butter for 5 Minutes.
Add the Remaining of the Butter. Flip the Chicken and Cook until Chicken is finished.
Remove from Heat.
Add the Chicken Broth to the Skillet and Bring to a Boil. Stir in Cream, Pimentos & Tomatoes. Boil for about 1 Minute, while Stirring.
Reduce Heat. Add Parmesan Cheese, Bousrin Cheese, Basil and Pepper. Cook until Heated.
Add Chicken and Serve over Rice or Pasta.
Click the link below for the recipe on the Cookie Rookie website.